Beef Burgundy Over Noodles

• 2 teaspoons butter
• 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
• 2 tablespoons diced onion
• 1-1/2 cups quartered fresh mushrooms
• 3/4 cup Burgundy wine or beef broth
• 1/4 cup plus 2 tablespoons water, divided
• 3 tablespoons minced fresh parsley, divided
• 1 bay leaf
• 1 whole clove
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups uncooked medium egg noodles (about 4 ounces)
• 1 tablespoon all-purpose flour
• 1/2 teaspoon browning sauce, optional

1. In a Dutch oven or
2. , heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
3. Meanwhile, cook egg noodles according to package directions. Drain.
4. In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.

butter, onion, mushrooms, wine, water, fresh parsley, bay leaf, clove, salt, pepper, egg noodles, flour, browning sauce

Taken from www.tasteofhome.com/recipes/beef-burgundy-over-noodles/ (may not work)